When drinking Fuding white Tea, have you ever paid attention to the temperature of the tea?
Have you ever hesitated and wondered if you should drink it right after brewing? You might think: If I drink it now, will it scald my mouth? Should I let it sit for a while? But then, how long should I wait? Sometimes, you forget about it and by the time you remember, it's cold…
Do you have similar experiences? Perhaps because of your fondness for it and desire for a better taste, you are hesitant to drink it; at the same time, you wonder whether drinking it immediately provides the highest nutrition or if letting it sit improves its flavor.
When the tea is freshly brewed, steam rises from it. You take the first blow to disperse the steam on the surface of the tea to avoid burning your lips; the second blow disperses any floating particles; and finally, when the temperature is just right, you can enjoy the warm liquid flowing down your throat.
The flavor is at its best right after brewing. Although the temperature is high at this point, it can retain the taste of the tea, allowing its aroma to linger in your mouth. Wouldn't it be a pity to blow away that aroma?
There are also those who never consider the temperature of their tea, even finding it ridiculous to worry about such details. Why make things so complicated?
Tea enthusiasts know that using the right water temperature is crucial for brewing White Tea, and different types of tea require different treatments to ensure the best brewing quality. The temperature at which one Drinks tea not only affects the overall drinking experience but also relates to the health of the drinker.
Let's take a look at some research on tea-drinking temperatures:
People who drink tea at 70°C or higher have an eightfold increased risk of esophageal cancer compared to the general population;
Those who drink tea at 65°C to 69°C have twice the risk of esophageal cancer compared to those who drink tea below 65°C.
The optimal tea-drinking temperatures are around 60°C, 59°C, and 56°C. Therefore, it is best to keep the tea temperature around 60°C when drinking.
As we all know, the mucous membrane lining the esophagus is a fragile structure that can only withstand temperatures around 50 to 60°C.
A cup of tea that has just been brewed is usually around 85°C, so drinking it directly would certainly scald the mucous membrane. How can one avoid this?
So, how exactly should one control the temperature of the tea?
First, the temperature of the water used for brewing is very important. The way the tea is brewed is a significant factor in determining its taste. Too cold water cannot extract the flavors from the leaves, while too hot water can destroy the beneficial substances in the tea. Using the appropriate temperature, one can bring out the natural taste of the tea. Generally, new white teas should be brewed with water around 90 to 95 degrees Celsius, while older white teas should be brewed with boiling water or water above 95 degrees Celsius.
Second, neither too hot nor too cold is ideal; drinking “warm” tea is the best choice. Warm tea does not have a cooling effect that could harm the body, nor does it have a “fiery” quality that could be overwhelming. It is moderate and most suitable for consumption.
Third, choose cups that dissipate heat well. A commonly overlooked aspect is that the cup used to hold the tea can also affect the drinking temperature. It is best not to use insulated cups as they do not allow for proper heat dissipation.
The key to brewing Fuding white tea is water temperature. Properly controlling the water temperature can result in excellent brewing results. Of course, the amount of tea used and whether it is authentic white tea are also important factors.
Experts suggest: Different types of tea require different water temperatures. New teas and aged teas also need different temperatures. For example, Baihao Yinzhen and Pai Mu Tan, which contain buds and are more delicate, should be brewed at lower temperatures between 90 and 95 degrees Celsius, while Shoumei requires water at over 90 degrees Celsius. Older teas should be brewed at higher temperatures.
In addition to brewing old white tea using regular teaware, using a purple clay pot can better reveal its essence and character.
To brew tea, the first step is to rinse the tea: This is also known as waking the tea or moistening it. Before brewing, the tea leaves are “asleep.” To ensure a good state and taste, and to remove any excess impurities, waking the tea is crucial. However, it is not recommended to pour very hot water directly onto the tea leaves. Instead, gently wake them up. For old white tea, the temperature for waking the tea is around 90 degrees Celsius, and the time required is 10 to 30 seconds.
Brewing is the final step to enjoying a good cup of tea.
No matter how good the tea is, improper brewing techniques can prevent it from fully expressing its intended flavor. Mastering the correct brewing method may seem complex for casual tea drinkers, but by understanding some basic principles and key points, one can confidently brew tea.
1. Do not drink white tea too concentrated.
When drinking white tea, it should not be too concentrated. Generally, 5 grams of tea is enough for 150 milliliters of water. The first infusion should last about 3 to 5 minutes, after which the tea should be filtered and poured into a teapot for drinking. The second infusion of white tea only needs 2 to 3 minutes. One should aim to drink the tea as soon as it is brewed. Typically, a cup of white tea can be infused four to five times.
2. Amount of White Tea Used.
Generally, 10 grams of white tea per day is sufficient for each person. Drinking too much white tea can have negative effects and not provide health benefits.
3. Different Drinking Methods for Different Body Types.
Since white tea is cool in nature, people with “hot” stomachs can drink it on an empty stomach. People with neutral stomachs can drink white tea at any time without issues. People with “cold” stomachs should drink white tea after meals. However, white tea typically does not irritate the stomach wall.
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